Cabbage "Provencal" is an excellent cold appetizer. It will serve as a good addition to poultry, meat, potato dishes and other side dishes. Cooking this vegetable delicacy is very short, but if desired, such a snack can be prepared for the winter.

How to cook Provencal cabbage at home?

Provencal cabbage is very simple to prepare. Even for novice housewives, it will not be at all difficult to cook it, but in order for the dish to turn out delicious, you need to take into account some nuances. The recommendations below will give you a tasty treat:

1. Cabbage should be chosen not too tough and juicy.
2. Carrots for a snack can be chopped on a regular grater or on a grater for Korean salads.
3. "Provencal" is prepared from water with oil, vinegar, salt, granulated sugar and spices.

Cabbage "Provencal" - an instant recipe

Cabbage "Provencal" fast food- a very appetizing delicacy that is served both for a regular lunch or dinner, and for a festive table. To make the dish look more interesting, it is better to add red bell pepper to it. It is preferable to use refined oil for the marinade.

Ingredients:

• cabbage forks - 1 kg;
• large carrots, pepper - 1 pc.;
• vinegar 9% - 45 ml;
• a clove of garlic - 1 pc .;
• drinking water - 150 ml;
• odorless oil - 80 ml;
• granulated sugar - 50 g;
• salt - 15 g.

Preparation

1. They chop the cabbage, salt it, sugar and crumple it with your hands.
2. Add chopped peppers, carrots and garlic.
3. Combine all components, add warm water, oil and vinegar.
4. A load is placed on top and removed in the cold for 3 hours.

Cabbage "Provencal" with bell pepper - recipe

Provencal cabbage with bell pepper is an appetizer that is popular with everyone who has tried it. Its huge plus is that it prepares very quickly. The preparation of the components itself will take no more than 20 minutes, then the delicacy will be infused, and after 4-5 hours it will be possible to serve it.

Ingredients:

• cabbage - 1 kg;
• carrots - 200 g;
• pepper - 150 g;
• garlic - 1 clove;
• salt - 20 g;
• vinegar essence - 5 ml;
• granulated sugar - 60 g;
• boiled water - 125 ml;
• oil - 60 ml.

Preparation

1. Cabbage is chopped, salted.
2. Peeled carrots are passed through a Korean salad grater, and peppers are chopped into thin strips.
3. The water is sugar, poured in vinegar essence, butter and marinade vegetables.
4. Cabbage with Provencal pepper will be ready in 5 hours.

Cabbage "Provencal" with cranberries - a classic recipe

- an unusual, very appetizing and spicy dish with a pleasant sweet and sour taste. The berry brings unusual notes to it, except for cranberry savory appetizer often made with the addition of lingonberries, it also comes out no less tasty. Apples in this case need sweet and sour.

Ingredients:

• cabbage - 2 kg;
• apples, carrots - 2 pcs.;
• garlic cloves - 8-10 pcs.;
• sugar, cranberries - 200 g each;
• oil - 200 ml;
• vinegar 9% - 200 ml;
• water - 1 liter;
• table salt - 40 g;
• spices.

Preparation

1. The head of cabbage is divided into parts and cut into squares, carrots are chopped.
2. The apples are cut into slices, and the cranberries are washed and dried.
3. Peeled garlic is chopped into plates.
4. For the marinade, water is sugar, salted, garlic is put in and oil is poured in, heated to a boil, vinegar is poured in, food is poured.
5. After 2 days, the cabbage will be ready.

Cabbage "Provencal" with beets - instant recipe

Cabbage "Provencal" with beets will be an excellent treat for festive table, and this pickle perfectly diversifies the daily diet. The dish is very easy to prepare and does not require much time. In this recipe, cabbage is shredded, but if desired, it can be cut into arbitrary pieces.

Ingredients:

• cabbage - 2 kg;
• large carrots - 2 pcs.;
• large beets - 1 pc .;
• vinegar 9% - 200 ml;
• table salt - 90 g;
• drinking water - 500 ml;
• granulated sugar - 1 glass;
• cloves of garlic - 4 pcs.;
• oil - 200 ml;
• spices.

Preparation

1. Beets are rubbed on a coarse grater, carrots are rubbed on a grater for Korean salads, cabbage is chopped, garlic is passed through a press.
2. For the marinade, heat the water, add salt, sugar, put pepper, pour in oil.
3. After boiling, pour in vinegar and pour vegetables with marinade.
4. Provencal will be ready in 12 hours.

Cabbage "Provencal" with grapes

Cabbage "Provencal" with grapes and apples - unusual, but very appetizing dish, which has a light sweet and sour taste. it great option snacks, when you want something unusual, but all the usual dishes are already pretty boring. The finished product can be stored in the refrigerator for about 3-4 days.

Ingredients:

• cabbage - 1 kg;
• red grapes - 100 g;
• apples - 2 pcs.;
• refined oil, sugar - 1 glass each;
• vinegar 9% - ¾ glass;
• large carrots - 1 pc .;
• drinking water - 1 liter;
• garlic - 10 cloves;
• salt - 50 g.

Preparation

1. Cabbage is chopped into squares, grated carrots, grapes and apple slices are added.
2. For the marinade, combine all the other components, add garlic, bring to a boil and pour in the cabbage.
3. In a day delicious cabbage Provencal will be ready.

Cabbage "Provencal" with raisins - instant recipe

Cabbage "Provencal" with raisins is an unusual delicacy that will definitely appeal to all lovers of this vegetable. Raisins add unusual spicy notes to the appetizer. The only drawback of such a dish is that it is not stored for long due to the fact that the raisins cause fermentation processes.

Ingredients:

• cabbage - 1.5 kg;
• large carrots - 2 pcs.;
• water - 500 ml;
• granulated sugar, butter - 100 g each;
• vinegar 9% - 30 ml;
• cloves of garlic - 2 pcs.;
• raisins, salt - 1 tbsp each spoon.

Preparation

1. Cabbage is sorted into leaves and cut into squares, carrots are grated, garlic is chopped, raisins are added.
2. Sugar, salt, oil are added to the water and brought to a boil, vinegar is poured in and vegetables are poured.
3. They are left in the room for 6 hours, and then put in the cold for 5-6 hours.

Cabbage "Provencal" - recipe with brine

It will help out a lot when you need a snack in the very near future. Due to the fact that the brine is used not cold, but hot, the cabbage is salted much faster. Taking into account the preparation of the components, the preparation of this dish will take no more than 3 hours.

Ingredients:

• cabbage - 2 kg;
• carrots - 2 pcs.;
• oil, vinegar - 1 glass each;
• garlic - 3 cloves;
• salt, sugar - 40 g each;
• drinking water - 1 liter.

Preparation

1. Shred cabbage, add grated carrots, garlic.
2. The water is boiled, vinegar, sugar, salt, oil and peppercorns are added.
3. Cabbage is poured with hot marinade, oppression is placed on top and removed in the cold for 3 hours.

Cabbage "Provencal" - recipe with garlic

Provencal cabbage with garlic turns out to be very aromatic and spicy. Garlic in a salad is used in a chopped form. To do this, the cloves are cleaned and cut into plates. If desired, they can still be passed through the press. In this case, clove buds are put in the marinade, but this is not an obligatory component, therefore this spice can be removed.

Ingredients:

• cabbage - 3 kg;
• carrots - 600 g;
• drinking water - 1.5 liters;
• granulated sugar, vegetable oil - 1 glass each;
• carnation buds - 5 pcs.;
• salt - 75 g;
• cloves of garlic - 15 pcs.;
• vinegar - 1.5 cups.

Preparation

1. The cabbage is coarsely chopped, the carrots are grated, the garlic is cut into plates.
2. Salt, sugar, oil, cloves are added to the water, and after boiling, vinegar is poured.
3. Pour vegetables with marinade, set oppression and in a day at room temperature the Provencal cabbage will be ready.

Cabbage "Provencal" in pieces

Often, cabbage is fermented and pickled, after finely chopping it. Cabbage "Provencal" in pieces, as in this recipe, turns out to be just as good, and perhaps even better classic version... Its huge advantage is that its preparation takes much less time.

Ingredients:

• cabbage - 1 kg;
• carrots - 100 g;
• garlic - 2 cloves;
• water - 750 ml;
• granulated sugar - 60 g;
• salt - 30 g;
• vinegar - 50 ml;
• vegetable oil- 100 ml;
• parsley;
• spices.

Preparation

1. Cabbage is chopped in large pieces, carrots are grated for Korean salads, garlic is chopped.
2. After boiling, salt, sugar, spices, oil and vinegar are added to the water.
3. Cabbage is poured with marinade and sent to the cold.
4. A day later, "Provencal" will be ready, add parsley when serving.

Cabbage "Provencal" - a classic recipe for the winter

Cabbage "Provencal" for the winter is prepared according to the same principle as a regular snack. In this case, it is only important to use ordinary rock salt, iodized for blanks for future use is categorically not suitable. You can store such a blank without a cellar; a pantry in an apartment is quite suitable for this.

Provencal cabbage is one of the most popular autumn snacks. Now it is especially relevant, since there are practically no fresh ground vegetables anymore. It is quick and easy to cook and can be stored in the refrigerator for several days. This cabbage is perfect as an appetizer for any side dish, as well as for meat and fish dishes... There are several options for preparing such a salad, I share a classic recipe for instant Provencal cabbage.

To prepare Provencal cabbage, we need: white cabbage, carrots, bell peppers, garlic, water, sugar, salt, vinegar essence and sunflower oil.

Chop the cabbage finely.

Place it in a deep bowl and grind with salt. You can grind it with half the specified norm of salt. Add grated carrots on Korean grater and thinly chopped bell peppers. Squeeze the garlic through a press.

Mix all vegetables well.

Add sugar, vinegar essence, sunflower oil and the remaining salt to cold boiled water. The sugar and salt must dissolve.

Pour the prepared marinade over the cabbage with vegetables, cover with a flat plate and place the load. A jar of water can be used as a load.

Place the container with cabbage and load in the refrigerator for 4 hours. After this time, the cabbage will be ready. The next day it tastes even better.

Bon Appetit!

The cooking technique is simple, you need to chop cabbage forks, add selected vegetables, fruits or berries (carrots, Bell pepper, beets, cranberries, apples, etc.), season with spices and pour over the marinade. In the evening of the same day, you can take the first sample. Yet tastier appetizer will become a day later, when it is completely marinated and absorbs the aroma of spices. Typically, 9% table vinegar is used to make the marinade. If desired, it can be replaced with apple or wine; in some recipes, the hostess adds citric acid as a preservative.

Advantages and disadvantages:

Provencal cabbage is crispy, very tasty and aromatic;
+ preserves all vitamins;
+ prepares quickly;
- it is not stored for long, maximum 10-14 days, after which it is acidified, therefore it is best to prepare Provencal salad in small portions.

Which cabbage is suitable for pickling?

For crispy cabbage, choose medium to late varieties. The forks should be tight and tight, white, and cabbage leaves- juicy and dense, in no case soft to break. Young cabbage of early varieties harvested from the garden in spring is not suitable for harvesting.

What Supplements Should I Use?

Instant Provencal cabbage recipes differ in the cutting method, additional ingredients and a set of aromatic spices. Someone chops thinly, others prefer to cut into large "petals". In the classic Provencal recipe, which was so fond of Soviet housewives, in addition to cabbage, there is certainly bell pepper, carrots and garlic. Modern chefs have a truly unlimited imagination. There are recipes for pickled cabbage with apples, beets, grapes, cranberries, prunes, etc. Spices are also varied. Cabbage goes well with bay leaves, cloves, caraway seeds, coriander, different kinds pepper, dill and celery.

Provencal cabbage recipe

The recipe for pickled Provencal cabbage with cranberries and apples will appeal to lovers of simple and healthy vegetable salads... The dish contains a lot of vitamins, moreover, it is absolutely mild, it can even be given to children.

Instant Provencal cabbage - daily, that is, pickled for 24 hours. The whole process takes place without your participation. It will take no more than 15 minutes to shred food. I recommend harvesting cabbage in small portions to consume it in 3-4 days. The snack cannot be stored for too long, however, it is quite tasty and, as a rule, does not stagnate in the refrigerator for a long time. You can serve it as a side dish with meat, poultry and just to fried potatoes, under strong drinks.

Total cooking time: 1 day
Cooking time: 15 minutes
Outlet: 1.5kg

Ingredients

• white cabbage - 1 kg
• carrots - 1 pc. (80 g)
• cranberries - 0.5 tbsp.
• small green apple - 1 pc.

for marinade

• water - 0.5 l
• vegetable oil - 100 ml
• sugar - 2 tbsp. l.
• salt - 1 tbsp. l. with a slide
• vinegar 9% - 80 ml
• Bay leaf- 1-2 pcs.
• black pepper - 8 pcs.
• mustard seeds - 0.5 tsp.

This cold appetizer loved by more than one generation. Provencal cabbage is so popular that, despite the fact that it is a spicy, juicy vegetable salad, it is mostly used as an independent dish. And very quick cooking. 15-20 minutes of cooking, patience for 5 hours and that's it - appetizing snack ready. The most popular recipe is classic. But he is not the only one, there are others when cranberries, grapes, apples, beets and even prunes are still used for cooking. Spices will give a gorgeous taste. It can only be a traditional bay leaf, but if you add cumin, dill, cloves, celery, pepper, the taste of the dish will only benefit. Now there are three cooking recipes for you, choose the one you like.

Provencal cabbage - a classic recipe

This is just a gorgeous addition to boiled potatoes, and with poultry - an amazing aftertaste. Try to choose juicy and not too dense, white forks for cooking. Be sure to add sweet pepper - Bulgarian, it will add piquancy. Also, for my taste, you need to put carrots and garlic. These products are just for the classic version. Each culinary specialist has his own signature way of slicing a fork. It can be sliced ​​into "noodles" or into large petals. Tasty and fast, as in both versions. Well, and, of course, vinegar. I use 9%, but for those who do not accept it, you can add or replace apple citric acid... Here's my way.

Ingredients:

• cabbage forks - 1kg;
• sweet pepper - 1 pc;
• carrots - 1pc;
• garlic - 1 clove;
• boiled water (warm) - 15ml;
• vinegar 9% - 2c l;
• vegetable sunflower oil - 100ml;
• sugar - 50g;
• salt - 1.5 tsp

How to make Provencal cabbage salad

Provencal cabbage with instant beets: recipe

Every caring housewife knows and knows how to cook or pickled cabbage. I am no exception, and I also know a few successful recipes such a snack. And this year, I also replenished my cookbook with a new recipe for cooking very tasty and juicy salad- Provencal cabbage with beets. Due to the fact that there is spicy horseradish in the composition, it tastes spicy, but in moderation. The combination of all components with juicy beets gives our Provence a very beautiful, bright appearance.

What we need:

• white cabbage (medium size) - 1 pc .;
• beets (large size) - 1 pc.;
• carrots - 1 pc.;
• horseradish - 1 tsp;
• vinegar 9% - 3-4 tbsp. l .;
• salt - 1 tsp;
• sugar - 2 tsp;
• boiled water - 500 ml.

Method of cooking Provencal cabbage with beets

Our Provencal turned out to be very juicy and crispy in taste! Excellent and quick snack, is not it?

Provencal cabbage with grapes and apples

I like this old recipe when the taste of pickled cabbage is in perfect harmony with grapes and apples. Since the salad is prepared using vinegar, in contrast to the same sauerkraut Provencal is considered an instant dish and will be ready the next day. It turns out delicious, crispy and very aromatic! The only drawback of this snack is its short shelf life, no more than one or one and a half weeks. Therefore, it is best to cook in small quantities. To prevent the ingredients from oxidizing during cooking and storage, it is better to make a snack in a glass or enamel bowl. Cooking time - 2-3 days. Servings Per Container - 8.

Grocery list:

• white cabbage - 1 kg;
• carrots - 1 pc.;
• apple - 1 pc.;
• grapes - 100 g;
• cranberries - 100 g;
• garlic - 6-7 cloves.

For the marinade:

• Water - 1 L;
• vegetable oil - 100 ml;
• table vinegar (9%) - 100 ml;
• salt - 2 tablespoons;
• granulated sugar - 150 g;
• a mixture of peppers - 3 tsp;
• laurel leaf - 1-2 pcs.

How to make Provencal cabbage at home

To marinate faster, leave it for 6-7 hours at home at room temperature, and then store it in a cool place. In hot weather, so that the salad does not turn sour quickly, it is better to put it in the refrigerator immediately after cooling. Provencal cabbage is ready!

Crunchy, tasty, aromatic. All vitamins are preserved. The fact that it cooks quickly is only a plus. The truth is stored for no more than 10 days, but with us it does not stand idle for 3 days, it disappears. So it does not have time to peroxide. And cooking is fast, convenient and easy.

However, this is not the only one. Click on the link and jump to a great selection of proven recipes.

Cabbage "Provencal" is a pickled cabbage cooked with spices and other additives, which can be used as a side dish for meat and fish or as an independent dish. It can be prepared for future use or for the winter and stored in a cold place in a glass sealed container. The workpiece is made from simple vegetables, however, it tastes just fine.

The basis of the recipe is cabbage. V classic performance take white cabbage, but the recipe is very tasty with color, kohlrabi and red cabbage... Most often, this blank is not stored for a long time, since a crispy salad is quickly eaten.

"Provencal cabbage with grapes"

The calorie content of Provencal cabbage salad with grapes according to the classic recipe is 75 Kcal per 100 grams of product. To prepare a portion of this dish, all ingredients must first be rinsed and dried.

For one can of 1.5 liters, you need to take the following Ingredients:

• Chopped cabbage - 1 kg.
• Grated carrots - 200 gr.
• Sweet pepper, cut into strips - 100 gr.
• Garlic - 1 medium head.
• Seedless grapes, any color - 100 grams.
• Vinegar 6% - 1/3 cup.

Ingredients for the marinade:

• Water - 0.5 l.
• Salt - 20 grams.
• Honey or sugar - 40 grams.
• Whole pepper - 10 peas.
• Bay leaf - 2 pcs.

Boil water with salt and sugar dissolved in it, as well as added pepper and bay leaves.

Preparation:

1. Mix all the ingredients thoroughly with vinegar and fill with boiled marinade.
2. Before cooling the marinade, leave the salad under oppression for 2-3 hours at room temperature.
3. Then we transfer it to a jar and put it in storage in the refrigerator or roll it up with a sterile lid and lower it to the basement.

You can eat this salad immediately after standing in the refrigerator for three hours, adding onions and vegetable oil to it. The dish turns out to be very tasty, but it becomes even tastier after a few hours, after cooling in the refrigerator.

Components and calorie content of Provencal salad with grapes and apples

This recipe for cabbage with grapes and apples conquers with its simplicity and amazing taste. The calorie content of this salad is low, it is only 68 Kcal per 100 grams of product.

Ingredients:

• Cabbage, chopped into thin strips - 1.5 kg.
• Apple, cut into thin slices - 200 gr.
• Carrots, grated thinly in Korean - 200 gr.
• Seedless grapes - 150 gr.
• Garlic - 1 large head.
• Apple or wine vinegar - 100 gr.
• Vegetable oil - 100 gr.
• Water - 1 liter.
• Honey or sugar - 100 gr.
• Salt - 50 gr.
• Black and allspice pepper - 15 peas.
• Dried cloves - 4 pcs.
• Provence mixture of herbs - 1 teaspoon.

Preparation:

1. Put salt, sugar, cloves, Provencal herbs and pepper into the water.
2. Boil the mixture and pour into the ingredients of the salad, premixed with vinegar.
3. Put under oppression until it cools completely, and then in the refrigerator for 3 hours.

"Provencal cabbage with grapes and apples" according to this recipe can be consumed immediately. However, if the salad is left in the refrigerator for 6-12 hours, it will only taste better. Provence with apple and grapes is stored in the refrigerator for no more than seven days.

How else can you make Provencal salad?

"Provencal with cranberries"

This recipe is prepared similarly to the previous one, but there are differences. They consist in cutting the forks into squares with a side of 2 centimeters and adding a handful of cranberries (about 70 grams) to the main products. You can also grate one medium carrot here on a coarse grater.

"Provencal with raisins and prunes"

Instead of grapes in an apple recipe, you can use raisins, prunes, or a mixture of these berries.

Cranberries can also be replaced with lingonberries, then the salad will taste more delicate.